- 1/4 teaspoon cayenne
- 1/4 teaspoon sugar
- 1/2 teaspoon dried thyme
- 1 pound skinned, boned chicken breast
- 4 tablespoons rice wine vinegar
- 2 teaspoons dry mustard
- 1/4 teaspoon cayenne
- 4 teaspoons grated fresh ginger
- 1 tablespoon canola oil
- 3 tablespoons toasted sesame oil
- 3 tablespoons reduced-sodium soy sauce
- Salt and pepper to taste
- 1 (16 ounce) bag three-color Coleslaw mix (green cabbage, carrots and red cabbage)
- 3 ounces snow pea pods, cut in diagonal strips
- 1/2 cup diced red onion
- 2 cups dried tart cherries
- 1 tablespoon sesame seeds
- In a small bowl, combine the first three ingredients. Rub over both sides of chicken.
- Spray a medium, non-stick frying pan with cooking spray and cook chicken over medium heat for 6 to 7 minutes per side, or until juices run clear. Remove from heat and set aside. When cool, shred with two forks.
- In a jar with a tight-fitting lid, combine the vinegar, mustard, cayenne, ginger, oils, soy sauce, and salt/pepper. Shake vigorously.
- In a large serving bowl, toss the Cole slaw mix, pea pods, onion, and cherries. Add the shredded chicken and toss again.
- Pour dressing over the top and toss to coat. Sprinkle with sesame seeds.